MEXICAN VEGGIE PLATE

MEXICAN VEGGIE PLATE

Chop:

1 small zucchini
1/2 portobello mushroom
6-8 asparagus spears
piece of white onion
plum tomato
kernels from 2 ears of corn

Then combine in FP:

1/2 c sundried tomatoes, drained
2-4 T EVOO
1 T honey
1 clove garlic
1/2 c walnuts
1 T chili powder
1 t cumin
1 t ground coriander
1/3 c fresh coriander

Pour sauce over veggies and mix well. Let this marinate while you make some fresh pico de gallo
(tomatos, white onion, lime juice, jalapeno pepper, fresh coriander, salt--chopped in FP) and guacamole.

Serve the veggies topped with pico, raw rich cheddar sauce and guacamole.......delish, I mean really really delish.
Next time I'll have some raw corn tortillas, or corn chips to serve with it.